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DIRECT
- used for preheating
and searing
Use Direct
cooking
to sear meats.
This helps to keep tbod moist by locking
in juices.
Some food, such as steak,
is first seared using
Direct
cooking,
and then finished
cooking
using the Indirect
method.
This is generally
used
tbr quicker
cooking
foods.
Preheat
the grill to 500°F (260°C).
You can shut offone
or more burners
if you do
not need to use the entire
grilling
surface
once you reach over 500°F(260°C).
You can also use a medium
high
heat of 400°F
or more by turning
the burners
down slightly.
Place the tbod directly
over the heat source.
Remain
vigilant
when
grilling
using
this method,
as it's easy to overcook.
INDIRECT
- how most
food is cooked
on a gas grill
Indirect
cooking
is used for foods that take longer to cook, including
large cuts of meat such as roasts.
It's also
used for cooking
more delicate
tbod that can dry out quickly
such as fish and poultry,
for thttier foods to reduce
flare-ups,
and when
grilling
using a roasting
pan or aluminum
foil. Preheat the grill to 500°F(260°C).
Then
turn some burners
off, and others to mediuln
to low depending
on the temperature
you want to maintain.
Generally,
turn the center
burner
off for a 3-burner
lnodel
and the 2 inside
burners
off on a 4-burner
model.
Grills with more than 4 burners
will vary depending
on what you are cooking.
Generally,
you want to keep the
temperature
around
350°F.
Do not place the food directly
over any burners
when using this grilling
method.
SIDE BURNER
Use the side burner to boil soups, corn on the cob, lobster, steam, stir-fries, or warm.
USING
A ROTISSERIE
This grill is designed
to fit an optional
rotisserie.
Most rotisseries
with universal
mountings
and a spit at least 6
inches longer
than your total grate width
will work.
You will need to remove
the grates.
Preheat the grill to
500°F
(260°C),
and then turn offthe
center burner(s).
You can experiment
with temperature
settings
and
cooking
times depending
on what you are cooking.
Do not use the main burners
if your grill has an infrared
back burner.
SMOKING
ON THE
GRILL
Optional
Slnoker boxes are available
tbr those of you who like to add a smoke
flavor.
We recommend
you fill
and place the smoker
box on the grates just prior to preheating
directly
over one of the burners.
Lower
the heat
to the desired
grilling
temperature
once it begins
to smoke.
KNOWING
WHEN
THE
FOOD
IS DONE
We strongly
recommend
using
a meat thermolneter.
Food cooked
on a grill can brown
very fast on the outside,
well betbre
it's cooked
on the inside.
Many factors
can influence
cooking
times,
including
wind, outdoor
temperatures,
and altitude.
Theretbre,
it's best to use a meat thermolneter
to ensure
your food has cooked
long
enough.
Check with your specific
recipe,
but for general
guidelines:
1. Hamburgers,
sausages,
and all ground
meat should
reach
160°F (71°C).
2.
Beef should reach
145°F (63°C)
for medium
rare
3.
Veal should reach
160°F (71°C)
for medium
and lamb should reach
145°F (63°C)
for medium
rare.
4.
Pork should reach
160°F (71°C).
5.
Poultry
should
reach
180°F(82°C),
or 170°F(77°C)
tbr boneless
pieces.
GRILLING
TIPS
AND TRICKS
1.
Always
°'Preheat"
your grill betbre
cooking.
Light
all main burners,
turn to "High",
and close the lid
until the therlnolneter
reads over 500°F (260°C),
which should
be 5 to 10 minutes.
Then ac[iust the
burner
control
knobs
to the proper
temperature.
Note that no preheating
is necessary
for the side burner.
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